If you’re doing an Ethiopian cooking night, complete with injera bread, you’re committed to doing it as a carb-up meal. In this scenario, you just HAVE to make a few different dishes to serve up on the injera to make the most of the experience. Atkilt is a spiced cabbage and potato dish that’s complements the sourness of the injera beautifully, while having plenty of nutritious ingredients to satisfy your body’s needs in a flavourful way.
Carb-Up Atkilt (Ethiopian Cabbage and Potatoes Dish)
Ingredients:
- Cooking spray
- 4 carrots, sliced
- 1 onion, thinly sliced
- 1 teaspoon fine sea salt
- 1½ teaspoons ground turmeric
- 1½ teaspoon ground cumin
- ¾ teaspoon freshly ground black pepper
- 1 tablespoon fresh ginger, minced
- 1 small head cabbage, sliced
- 3 cloves garlic, minced
- 3 small yellow potatoes, cut into bite-size cubes
- ½ cup water
Directions:
Heat a large pot over medium heat. Spray with cooking spray. Add carrots and sauté until slightly softened, around 5 minutes. Add onion and salt and sauté until onion is fragrant, around 2 minutes.
Season carrot mixture with turmeric, cumin, pepper, and ground ginger; stir and let the seasonings toast until fragrant, about 1 minute.
Stir cabbage and garlic into the carrot mixture; cook, stirring occasionally, until the cabbage wilts, about 10 minutes.
Stir potatoes into the cabbage mixture. Pour water into the pot and stir. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer, stirring every 10 minutes, until the potatoes are tender, about 30 minutes.
Serve on injera bread along with any other Ethiopian dishes you like (try my recipes for yasa tibs and gomen wat).
Did you make this carb-up atkilt (Ethiopian cabbage and potatoes) recipe? If so, please let me know how it went in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
